Directions

In a heavy-bottom medium saucepan over medium heat, bring sugar, butter, water and corn syrup to a boil. Boil without stirring until a candy thermometer registers 300°F to 310°F. (Or drop a small amount into ice water. When mixture forms a brittle mass that snaps easily when pressed between fingers, it's ready.) Off heat, stir in vanilla (be careful, it splatters).